It's getting to be that time of year... the first signs of summer! Summer is by far my favorite season. (And not just because I'm a teacher!) I long all year for the sunny days, slower pace, and even the hot temperatures.
It seems like May is the kick-off to all the summer festivities, filled with potlucks and cook-outs. Mother's Day, graduation parties, and Memorial Day are all great reasons to get together with friends and family to share a great meal. Today, I've got a great new side dish for you to bring to your next get-together!
Loaded Baked Potato Salad
- Think all the best parts of a loaded baked potato, but in potato salad form. Crisp bacon, cool sour cream, crunchy green onions, and sharp cheddar cheese are all mixed up with red potatoes and a hint of ranch seasoning.
Now, I'll admit, I'm usually not a huge fan of potato salad. At all. But this stuff? Oh, man. I always need just one more bite. And then another. An another. And then I state profoundly "I'll put away the leftovers!" (So that I can secretly steal more bites as I put the potato salad safely away in the fridge. Don't tell me you've never done that.)
The "sauce" is super simple - sour cream, mayonnaise, and ranch seasoning mix. Start with one packet, and taste as you go. If you want more ranch flavor, add in some or all of the second packet. (I usually use about 1 1/2 packets.)
Then, the potatoes. Just a 3-lb. bag of red potatoes, diced and boiled until tender.
The good stuff comes last. Thick-cut bacon, sharp cheddar cheese, and green onions.
Mix it all up, and let it chill in the fridge before serving.
The best part? Lots of leftovers. That is, unless you let me clean up the kitchen. ;)
Loaded Baked Potato Salad
Servings/Yield: 10-12 servings
- 3-lb. bag red potatoes
- 1-1½ cups sour cream, (reduced fat is fine)
- ½-¾ cup mayonnaise, (light is fine)
- 1-2 packages ranch seasoning mix
- 1 ½ cups grated sharp cheddar cheese
- 5 green onions, chopped
- 10-12-oz. package thick-cut bacon, cooked & crumbled
Wash potatoes and dice into 1/2-inch thick pieces. Bring a large pot of water to boil; place potatoes in pot. Reduce heat and simmer 15-20 minutes until potatoes are just tender. Drain and set aside to cool.
When potatoes are cool, combine sour cream, mayonnaise, and ranch seasoning mix. (If you like a lighter potato salad, use the lesser amount. If you like more dressing, use the greater amount.) Add potatoes and stir to coat. Add cheddar cheese (fresh grated if you can!), green onions, and bacon and stir until mixed thoroughly. Chill in the fridge for a few hours before serving.
Source: original recipe